Goat Cheese Pizza Recipe

Preheat and prepare

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven during preheat. Line a baking sheet with parchment if not using a stone.

Brush each naan lightly with olive oil on the top side (about 1/2 tbs per piece). Season lightly with the salt and black pepper. Place the naan oiled-side up on the prepared baking sheet or a pizza peel if using a stone.

Spread about 2 tablespoons (approx. 1/4 cup total per two naans) of basil pesto evenly over each naan, leaving a 1/4-inch border around the edges. Use the back of a spoon to smooth it into an even layer.

Crumble the goat cheese into small pieces with your fingers or a fork. Distribute the goat cheese evenly over the pesto-topped naan so each bite has creamy goat cheese (about 2 oz per naan).

Sprinkle the shredded mozzarella evenly over the naans to help melt and bind the goat cheese. Scatter the halved cherry tomatoes and thin red onion slices across the top, spacing them evenly.

Transfer the baking sheet to the oven (or slide the naans onto the hot pizza stone). Bake at 475°F (245°C) for 7–10 minutes, rotating halfway if needed, until the edges of the naan are crisp and the cheese is melted and beginning to brown slightly. Watch carefully to avoid burning—mozzarella should be melted and goat cheese warmed.

Remove pizzas from the oven and let rest 1 minute. In a small bowl, toss the fresh arugula with the lemon juice and a light pinch of flaky sea salt to dress it lightly.

Top each hot naan pizza with an even handful of dressed arugula. Drizzle about 1 tablespoon of balsamic glaze over each pizza in a zigzag or circular pattern. If desired, finish with an additional grind of black pepper or extra flaky sea salt.

Slice each naan into 4–6 pieces and serve immediately while warm.